Well, what can I say about the combination of delicately fresh crab meat & creamy cheese sauce?
It’s, quite simply, FABULICIOUZ!
I probably don’t really need to say this….but……you’d better start off by popping on a pot of water to bring to the boil, once bubbling away like a Shakespearean cauldron, add salt & cook off your macaroni pasta. This can all be done while we make the cheese sauce……just don’t confuse the hubby with multi-tasking 😉 Because I use Gluten Free Pasta, it comes in a smaller box than wheat varieties, but it’s usually around 2 cups worth (I just chuck in the entire lot!). Once cooked, drain & bung into a casserole dish.
Meanwhile, let’s get cracking on that decadently creamy cheese sauce!
Pop 2 tablespoons of butter (the real stuff so it’s not oily) into a saucepan over the lowest heat setting possible. Once that’s melted, take the pan off the heat & add in 2 tablespoons of plain flour along with 1 teaspoon of salt. Give it a jolly good whisk to get it all nicely combined. Next, pop it back onto that lowest of low heat to keep stirring for about another minute or so. This just gets rid of that flour taste, you’ll know it’s done when it all starts to turn back into a melted state rather than the clumpy bit you had off the heat. Then just slowly add in 2 & 1/2 cups of milk, stirring constantly to avoid lumps, before throwing in a few good handfuls of grated cheddar cheese. Keep stirring until it’s all melted into a luscious gooey cheesey delicious just wanna dive right in there with a spoon mess.
Now, what turns this cheese sauce into a mornay sauce is simply the addition of one more ingredient – 2 tablespoons of mustard. Use whatever type your tastebuds like. Stir it in & you’re good to roll!
Pop your crab meat ( I’ve used an entire can, 140g, of fresh blue swimmer crab meat) into the sauce & stir through before pouring over the pasta in the casserole dish. Stir it all together before bunging in a layer of grated parmesan cheese & crowning it all off with your favourite crumb.
Whack that into a 180c oven for 20-25 minutes & It’s Chompin Time!